Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) Broilers
Open Access
- 1 March 1978
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 57 (2) , 417-421
- https://doi.org/10.3382/ps.0570417
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Effect of Water Soaking, Brining and Cooking Procedure on Tenderness of BroilersPoultry Science, 1976
- Effect of Salt Brining and Cooking Procedure on Tenderness and Microbiology of Smoked Cornish Game HensPoultry Science, 1976
- Automatic Injection of Chicken Parts with PolyphosphatePoultry Science, 1976
- EFFECTS OF SODIUM CHLORIDE AND CONDENSED PHOSPHATES ON THE WATER-HOLDING CAPACITY, pH AND SWELLING OF CHICKEN MUSCLEJournal of Food Science, 1973
- Influence of Cooking Broiler Meat in Water on Tenderness and Percentage MoisturePoultry Science, 1968
- Influence of Polyphosphates in Chilling Water on Quality of Poultry MeatPoultry Science, 1963